Crab and Chipotle Aioli Deviled Eggs

We took a month off of The Secret Recipe Club, but we're back!

This month I was assigned to the amazing blog, Authentic Suburban Gourmet. I've been a long time follower of Lisa's blog for forever now, and already had plenty of her recipes bookmarked to try. But it was so going through her archive and finding tons more. I seriously have about 50 recipes of hers to try! Not kidding. That means you need to go check out her blog right now!


















Since I couldn't choose between tempting recipes like Pumpkin Seed Brittle, Brown Butter Nuts with Rosemary and Thyme, and Guinness Braised Short Ribs, I let PJ choose. 

Bam! He chose her Crab and Chipotle Aioli Deviled Eggs.  

 I'd say he chose well.

Crab and Chipotle Aioli Deviled Eggs
from Authentic Suburban Gourmet

Eggs

• 8 eggs
• 4 tablespoons mayo
• 1 tablespoon dijon mustard
• 1/4 teaspoon salt
  

Hard boil the eight eggs and let cool to room temperature. Cut in half lengthwise and remove the yolk. Place into a bowl and break up with a fork until lumps are gone. Add the mayo, mustard and salt. Whisk with a fork until creamy. Taste and adjust seasoning if desired. Chill for one hour if desired.

Chipotle Aioli

• 1/2 cup mayo
• 1 tablespoon chives, finely chopped
• 1 garlic clove, finely minced1/2 teaspoon lemon juice
• 1 large adobo chili
• Salt and pepper

Add all of the above ingredients into a food processor until smooth. Taste and adjust seasoning as desired. Place into a container with a lid and refrigerate until ready to use.

Toppings

• 1/3 cup lump crab meat, or 16 slices of imitation
• 1 tablespoon chives, minced
  

To assemble:

Place the egg halves onto a platter. Put the egg yolk mixture into a piping bag and pipe into the egg halves. Then top each one with a pinch or slice of crab. Add a tiny dollop of the chipotle aioli and garnish with a pinch of chives. Refrigerate until ready to serve.


Printable Recipe

We used imitation crab because we're cheapos. I sauteed the crab in some butter to give it some flavor and so it wasn't just cold crab. Next time I think I'll splurge and try it with real crab. PJ was nervous about using it this time because sometimes it can be too fishy for him, he says. That boy! This time though I felt it could use more of a crab taste. So if you can, go with the real crab and not the imitation stuff.

The chipotle aioli was amazing! I'm trying to find other things that I can smother with this sauce.

Basically. Make these. Super Bowl is coming up and I'd say these would be a great item to add to your menu. 

Linking up here.


Peace, and bacon grease!

Baked Tilapia with Creamy Lemon Dill Sauce

There are so many amazing food blogs out there. Don't you agree? One of my faves is Jenn's Food Journey. That girl is a master at grilling, and she also shares my love of sauce. She does love fish too, tilapia in particular! And she is so sweet... she has invited me to be a guest blogger on her blog, and helped me with any questions I had in improving my blog. She's a sweetheart! And she also makes some great food! Like this tilapia dish, with a delicious sauce. I'm glad I'm not the only one who appreciates a good sauce, whether it be with seafood, beef, pork, or any kind of meat! We both share a love of sauce, that's why I love her! Yes, meat is delicious. But add some sauce and it is pretty irresistible. 

Baked Tilapia with Creamy Lemon Dill Sauce

slightly adapted from Jenn's Food Journey

• 2 tilapia filets
• salt, pepper, and garlic powder, for seasoning
• 2 tbsp cream cheese
• 2 tbsp lemon juice
• 1 tsp dried dill weed

Preheat oven to 425 degrees. Spray a baking dish with cooking spray. Rinse the fish and pat dry. Season both sides with salt, pepper, and garlic powder. Place fish in the prepared baking dish and place in the oven. Baked for 15 minutes, rotating dish halfway through. 

While the fish is baking, place the remaining ingredients in a small bowl. Mircowave on low for about 20 seconds or until ingredients are blended smoothly. Stir until smooth. Let sit for 5 minutes. Serve over fish or on the side. 

Printable Recipe

We haven't always necessarily been fish kind of people, but add some sauce and we are set! This was definitely a delicious fish dish with a flavorful sauce. I would definitely make it again!

Peace, and bacon grease!

Mark Bittman's Scallops with Basil Stuffing

I'm not gonna lie. Before this challenge, I didn't know who Mark Bittman was. And since I started following the IHCC pretty late into the Mark Bittman challenges, I wouldn't say that I know much about him now. I do know that it was kind of hard for me to pick recipes of his that I wanted to create. I don't have any of his cookbooks, so I had to rely on online sources. And unfortunately I was never blown away by any of his recipe options. But I do love scallops, and anything that involves scallops. So I was happy to find this recipe - Grilled Scallops with Basil Stuffing. I didn't end up grilling my scallops, which may have been even better since I love the taste of grilled food. But I was pleased with this dish. I would make it again, but most definitely with fresh basil instead, and probably on the grill.  Just to see how Mark Bittman truly intended it. I would probably try it with some sort of sauce next time as well, but this is a good base for a simple scallop recipe.

Scallops with Basil Stuffing adapted from Mark Bittman

Printable recipe

• 1/4 cup freeze-dried basil leaves
• 1 clove garlic
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup plus 1 tablespoon extra virgin olive oil
• about 1 lb or less of large sea scallops

Mince the basil, garlic, salt and pepper together until very fine. (You can do this in a food processor, but I didn't). Mix in a small bowl with 1 tablespoon olive oil.

Make a horizontal slit in the side of each scallop, but don't cut all the way through. Fill each scallop with a small portion of the basil mixture. Close the scallops. Pour the remaining oil onto a plate and turn the scallops in it. Let sit while you preheat a skillet (or grill).

Place the scallops on the skillet (or grill) and cook about 3 minutes on each side. Serve immediately.

I am linking this recipe to I Heart Cooking Clubs - it is the final week for Mark Bittman recipes. Join in next time for Giada recipes!

 

I am also linking up to Seasonal Sunday :)